KUNG PAO CHICKEN BURRITOS

NOTE: Sorry there’s no sound on this video. Lauren got new mics and connected the wrong cord to the camera and it captured zero audio. The recipe is pasted below, it’s also on the back of the Ox Box card for ya. Enjoy the soundtrack and visuals, and as Chef Travis would say, “keep on Ox’in on the wild side.”

INGREDIENTS:

2 lbs diced & marinated chicken thighs

CABBAGE SLAW:

1 head green cabbage

1 bunch cilantro, ROUGH CHOPPED

1 bunch scallions, SLICED THINLY

2 carrots, PEELED & SHREDDED

MISO SLAW DRESSING:

2 cups mayo (WE PREFER DUKE’S)

2 tbsp miso paste

4 tbsp honey

2 tbsp lemon juice

4 tbsp rice wine vinegar

FRIED RICE:

2 cups white rice, COOKED & COOLED OVERNIGHT IN THE FRIDGE

1/2 cup frozen peas

1/2 cup frozen diced carrots

3 eggs, SCRAMBLED AND COOLED

2 tbsp garlic, CHOPPED

2 tbsp sesame oil

2 tbsp soy sauce

4 large flour tortillas

INSTRUCTIONS

A fun and fresh way to utilize the Kung Pao Chicken Thighs this month! What food item ISN’T immediately made better by

eating it in burrito form? Not very many if you ask us. The spice-forward flavors from the chicken are met with a fresh, slightly

sweet crunch from the cabbage slaw, and an earthy umami bomb from the fried rice. - Chef Travis

1. PREPARE THE KUNG PAO CHICKEN:

In a large pan or wok, cook the marinated chicken thighs over medium-high heat until fully cooked and browned.

2. MAKE THE CABBAGE SLAW:

In a large mixing bowl, combine the shredded cabbage, cilantro, scallions, and shredded carrots. In a separate bowl, whisk together the mayo, miso paste, honey, lemon juice, and rice wine vinegar until smooth. Combine everything by pouring the miso slaw dressing over the cabbage mixture and toss until everything is well coated.

3. COOK THE FRIED RICE:

Heat the oil in a large skillet or wok, heat the sesame oil over medium-high heat. Add the garlic and sauté the chopped garlic until fragrant, about 1 minute. add the frozen peas and diced carrots, cooking until they are tender. Add the cooked and cooled white rice to the skillet, breaking up any clumps. Stir-fry the rice until heated through. Add the soy sauce, mixing well to coat the rice. Stir in the scrambled eggs until evenly distributed.

4. ASSEMBLE THE BURRITOS:

Lightly warm the flour tortillas in a dry skillet or microwave to make them pliable. In the center of each tortilla, add a generous portion of fried rice, followed by a scoop of Kung Pao chicken, and top with a handful of cabbage slaw. Fold the sides of the tortilla over the filling, then roll from the bottom up to form a burrito. Enjoy!